Creole barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | cups | White vinegar |
| ½ | cup | Butter or margarine |
| ½ | cup | Sugar |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Catsup |
| 2 | drops | Hot sauce |
| 1 | large | Purple onion; chopped |
| 6 | Stalks celery; chopped | |
| 1 | Lemon; thinly 8liced | |
| 1 | Bay leaf | |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Ground red pepper |
| 2 | tablespoons | Celery seeds |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Pepper |
Directions
Combine all ingredients in a Dutch oven, stirring well; bring to a boil.
Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.
Makes about 7 cups. Scanned & Proofed by Gene Johnston (ejohnston@...)
Recipe by: Meco Barbecue & Smoker Cookbook Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997